Grilled Chicken Bruschetta

Grilled Chicken Bruschetta - Angie Brennan

Ingredients:
¼ C Kraft Sun-Dried Tomato Vinaigrette dressing, divided
4 small boneless skinless chicken breast halves
1 tomato finely chopped
½ C Shredded low-moisture part skim mozzarella cheese
¼ C chopped fresh basil or 1 tsp. dried basil leaves

Directions:
Pour 2 Tb of the dressing over chicken in resealable plastic bag. Seal bag.
Turn bag over several times to evenly coat chicken with the dressing.
Refrigerate 10 min at least.
Place large sheet of heavy-duty foil over broiler pan. (Or can cook this on the grill)
Remove chicken from marinade and place on broiler pan; discard bag and marinade.
Grill chicken on both sides until cooked through.
Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tb of dressing.

Once chicken is done cooking I like to remove it from the broiler pan and put it on an oven safe plate or dish. Then top evenly with the tomato mixture and broil it until the cheese starts bubbling. Then take out and serve with wild rice and some steamed vegetables.